INSPECTION REPORT Health Protection KLAI-CJ7PJN

PREMISES NAME Clayton Gate Pizza		Tel: (604) 575-3000 Fax:
PREMISES ADDRESS 107 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE September 12, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jasmeen Kaur		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: An opened can of pineapple stored in the reach-in cooler. Corrective Action(s): Transfer all open can food into a food-grade container to avoid the leaching of metals from the can to food. Date to be corrected by: Today Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted today: Handwash stations, including staff restroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. Bleach sanitizer spray bottle available. 200 ppm chlorine residual detected. Drain plug available for the 3-compartment sink for manual warewashing. All refrigerator units were at 4C or below. All freezer units were at -18C or below. In general, all food stored protected. As per operator, hot hold unit for pizza is in use. Pizza is usually stored in this hot hold unit for the lunch rush, approximately 45 minutes - 1 hour, after which any food leftover (if any) is discarded. At the time of inspection, pizzas were just baked and immediately placed into the hot hold unit. Temperature noted > 60C. No signs of pest activities noted during the inspection. Operator was onsite at the time of inspection - FOODSAFE level 1 certificate expires September 9, 2023. No signature required due to COVID-19.